Jerk Chicken Skewers (or Tempeh) with Peaches and Red Onion

• AUTHOR: SYLVIA FOUNTAINE | FEASTING AT HOME BLOG
• PREP TIME: 20
 
• MARINATION TIME: 20
 
• COOK TIME: 20
• TOTAL TIME: 1 HOUR
 
• YIELD: 12 SKEWERS- SERVES 6 1X

DESCRIPTION

These grilled jerk chicken skewers with peaches are sweet, smoky, and spicy with a Caribbean-inspired marinade, juicy chicken thighs, red onion, and caramelized summer peaches.  Can be vegetarian main dish with tempeh.

I used boneless chicken breasts cut into chunks and cooked indoors  - medium broiler for 8 minutes, turn then maybe 5-6 minutes.  The peaches weren't sweet to begin with, but were great after pouring marinade over them before broiling. 

I marinated and prepared a separate dish with quarters of tempeh - didn't bother to put them on skewers.  Put onion and peach slices in the pan.  Would pour more marinade over it before broiling next time. 

Looks good, smells good! 

INGREDIENTS

• 8-12 wood skewers, soaked
• 2 lbs chicken (boneless, skinless chicken thighs)
• 3 peaches, sliced into wedges
• 1 red onion, sliced into 1/2 inch wedges
• a handful of cilantro for garnish
• lime wedges for garnish

Marinade Ingredients:

• 1/8 cup olive oil
• 1/8 cup soy sauce
• 1/4  cup lime juice ( 2 limes), more for garnish
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 4 cloves of garlic
• 1 tablespoon fresh ginger, thinly sliced across the grain
• 1- 2 Scotch bonnet peppers, habaneros, or jalapeños, chopped in half, seeds removed (use gloves)
• 1 fat shallot, chopped (or 1/4 cup red onion)
• 1 tablespoon fresh thyme leaves (or 1/2 tablespoon dried thyme)
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground allspice
• 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg

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INSTRUCTIONS

1. Soak the skewers in water if using wood skewers.
2. Make the Marinade. Place all the marinade ingredients in the blender, and blend until relatively smooth.
3. Marinate the chicken. Cut chicken into 1 1/2 inch pieces and place in a medium bowl. Pour the marinade over the chicken and mix to coat well. Let it sit for 20 minutes or up to 1 hour. ( The longer you marinate, the spicier they will become.)
4. Pre-heat the grill to medium-high.
5. Make the Skewers. Slice the peaches and onions into ¾-inch thick wedges. Using gloves, (the marinade is spicy and may sting) skewer the chicken, peaches and onion. The marinade will naturally get on the peaches, which is a good thing.
6. Note: Any remaining marinade can be heated in a small saucepan until hot (to kill any bacteria in the chicken), then used to baste the skewers (peaches, onions). This is optional, but tasty. 
7. Grill. Place on the hot grill, and grill until all sides are nicely seared with grill marks. Turn the heat down to medium-low or low, then close the lid and let the chicken cook until the internal temperature reaches 175F.
8. Serve. Place on a platter, squeeze with lime, and garnish with lime or orange slices and sprinkle with cilantro.

NOTES

You may need a pair of kitchen gloves when skewering- the marinade can be spicy.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 350F oven, in a single layer, until they reach 145F, or microwave.

Scotch bonnets are quite spicy- so if unfamiliar, go light. You can also use a mix of peppers.

NUTRITION

• Serving Size: Two skewers
• Calories: 343
• Sugar: 22 g
• Sodium: 602.3 mg
• Fat: 9.2 g
• Saturated Fat: 1.7 g
• Carbohydrates: 30.1 g
• Fiber: 3.5 g
• Protein: 36.5 g
• Cholesterol: 110.3 mg

Find it online: https://www.feastingathome.com/grilled-jerk-chicken-and-peach-skewers/